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3 New Ways to Spiralize!

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Our genius spiralizer has gotten even better! Now, we’re excited to offer this customer favorite, which transforms vegetables into healthy “noodles,” in a new four-blade model. That means you can easily create angel-hair strands and wide spiral cuts for pasta dishes, salads, stir fries and more.

 

To help you make the most of the tool, the Williams-Sonoma Test Kitchen developed The Spiralizer Cookbook, full of quick, nutritious meals for any time of the day. We’re confident the handbook will change the way you cook with its delicious recipes and helpful how-to tips.

 

Here’s a sneak peek of recipes from the book — get inspired, and start spiralizing!

 

Greek-Style Chicken Pitas with Cucumber Salad & Herbed Yogurt Sauce

Greek-Style Chicken Pitas with Cucumber Salad & Herbed Yogurt Sauce

 

Using the Spiralizer’s straight blade allows you to create a bright salad for a grilled chicken pita in a fraction of the time it takes to use a knife. For extra flavor, you can marinate the chicken for up to 12 hours.

 

For the herbed yogurt:

1 cup Greek yogurt

1 clove garlic, minced

1 1⁄2 tablespoons fresh lemon juice

4 tablespoons chopped fresh mint

Kosher salt

 

1 small red onion, peeled and ends trimmed

1 ⁄3 cup red wine vinegar

1 lemon

3 tablespoons olive oil

3 cloves garlic, minced

1 1⁄2 tablespoons chopped fresh oregano

1 1⁄2 tablespoons chopped fresh basil

1 lb boneless skinless chicken breasts, pounded to 1 ⁄2 -inch thickness

Kosher salt and freshly ground pepper

1 English cucumber, ends trimmed

1 cup cherry tomatoes, halved (about51⁄2 oz)

2 oz feta cheese, crumbled 4 rounds pita bread, split

 

To make the herbed yogurt, combine all the ingredients in a small bowl and stir until well combined. Season to taste with salt. Cover and refrigerate until ready to use.

 

Cut a slit in one side of the onion, stopping near the center. Spiralize the onion using the Straight Blade and transfer to a bowl. Add the vinegar and let stand at room temperature, stirring occasionally, for 2 hours.

 

Finely grate the zest from the lemon then squeeze the juice. In a bowl, combine the lemon zest and juice, olive oil, garlic, oregano, and basil. Add the chicken and toss well to combine. Cover and refrigerate for 2 hours.

 

Heat a stove-top grill pan over medium-high heat. Remove the chicken from the marinade and season lightly with salt and pepper. Cook the chicken until it has nice grill marks and is cooked through, 3–4 minutes per side. Transfer to a cutting board to rest.

 

While chicken rests, cut a slit in one side of the cucumber, stopping before the seeded core. Spiralize the cucumber using the Straight Blade and transfer to a large bowl. Drain the vinegar from the onion, reserving the vinegar, and add the onion to the bowl with the cucumber. Add the tomatoes and feta cheese. Toss until well mixed, adding the reserved vinegar and salt to taste.

 

Slice the chicken, then divide it among the split pitas. Divide the cucumber salad among the sandwiches, drizzle each with the herbed yogurt, and serve. Serves 4.

 

Butternut Squash Mac & Cheese

Butternut Squash Mac & Cheese

 

Macaroni and cheese is a comfort-food favorite. Substitute spiralized butternut squash to add a novel new flavor and beautiful appearance while adding additional nutrients to the dish.

 

2–3 butternut squashes, each 2 1⁄2–3 lb, peeled

2 tablespoons olive oil

4 tablespoons unsalted butter

1 ⁄4 cup all-purpose flour

2 cups milk

1 cup half-and-half

1 ⁄4 teaspoon freshly grated nutmeg

Kosher salt and freshly ground pepper

1 1 ⁄2 cups shredded Gruyère cheese

1 1 ⁄2 cups shredded white Cheddar cheese

1 ⁄4 cup grated Parmesan cheese

1 ⁄4 cup panko bread crumbs

 

Preheat an oven to 375°F.

 

Using a large knife, cut the butternut squashes crosswise, separating the dense, straight sections of the squash from the round parts that contain the seeds. Reserve the parts with the seeds for another use. Using the straight sections, spiralize the squash using the Chipper Blade.

 

In a large sauté pan over medium heat, warm the olive oil. Add the spiralized squash and sauté until soft, 7–10 minutes. Set aside.

 

In a saucepan over medium-high heat, melt the butter. Add the flour and cook, stirring well with a wooden spoon, until no visible flour remains, 1–3 minutes. Whisk
in the milk, half-and-half, nutmeg, and a generous pinch of salt and bring to a boil. Simmer, whisking frequently
to smooth out any lumps, until the sauce is thick and coats the back of a spoon, 4–5 minutes. Remove from the heat and add a pinch of pepper and 1 cup each of the Gruyère and Cheddar cheeses. Stir until smooth.

 

Pour the cheese sauce into the pan with the butternut squash noodles and stir well. Transfer to a 23⁄4-quart Dutch oven, or similar-sized pan. Top with the remaining Gruyère and Cheddar cheeses, the Parmesan, and panko. Bake until the top is lightly browned and the sauce is bubbly, 25–30 minutes. Let stand for 5 minutes before serving. Serves 4-6.

 

Beet, Fennel & Carrot Salad

Beet, Fennel & Carrot Salad

 

Colorful and nutritious, this simple salad will reignite your love affair with beets. For a delicious lunch on the go, pour the vinaigrette in the bottom of a large Mason jar. Layer the vegetables in the jar, then put the parsley on top, and seal. When you’re ready to eat, shake well and enjoy.

 

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground pepper

1 small bulb fennel, stalks removed, fronds reserved and chopped

2 large carrots, peeled and ends trimmed

1 medium-sized golden beet, peeled and ends trimmed

1 medium-sized red beet, peeled and ends trimmed

1 ⁄2 cup packed fresh flat-leaf parsley leaves

 

TIP: Though it’s an optional step, to minimize the bleeding effect of the red beets, you can rinse, then soak the spiralized beets in a bowl of cold water for 5–10 minutes, replacing the water with a fresh supply as it becomes tinged.

 

In a small bowl, whisk together the lemon juice, oil, 1 teaspoon salt, and 1⁄4 teaspoon pepper to make a vinaigrette. Set aside.

 

Cut a slit in one side of the fennel, stopping near the center. Spiralize the fennel using the Shredder Blade (or Angel Hair Blade, if your model has one) and place in a large bowl.

 

Using the same blade, spiralize the carrots, golden beet, and red beet, stopping to break or cut the strands every 3–4 rotations. Add the carrots and beets to the bowl with the fennel.

 

Add the parsley and reserved fennel fronds to the bowl and toss to mix. Drizzle with the vinaigrette to taste, toss until well coated, and serve. Serves 4-6.

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